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  • Writer's pictureGemma

Cavolo nero with roasted squash, asparagus and halloumi

I absolutely 💚 this dish and it’s so easy to make, delicious and great for feeding your gut microbiome and keeping all your friendly bacteria very happy indeed.

Cavolo Nero with roasted squash, asparagus and halloumi

Serves 2-4 .......

Ingredients 1 whole butternut squash deseeded and cut into 2-3cm chunks 2 red or white onions cut into wedges 3 tbsp olive oil 1/2 lemon, juice 1 small garlic clove grated 1/2 tsp of honey 1 red chilli sliced and deseeded 200g pack of Cavolo Nero Pack of asparagus 250g pack of ready cooked quinoa 150g halloumi

Method 1: preheat the oven to 220 C, toss squash and onion with 1 tbsp of oil and spread over parchment lines baking tray. Season and roast for 20 min. Meanwhile make the dressing by mixing 2tbsp oil, lemon juice, garlic, honey and red chilli season and set aside 2: turn oven down to 180, strip cavolo nero leaves from the stalks and tear into 5cm pieces roughly. Combine with the squash in the roasting try. Cut asparagus into 2 and combine with squash making sure to cover asparagus with a little oil. Then roast for 5 minutes. Next stir in quinoa and roast for another 5 minute. 3: meanwhile heat up a frying pan, cut halloumi into slices and fry for 2-3 minutes per side until golden. 4: transfer contents of roasting try into serving plate arrange halloumi o tip and then cover and mix dressing through.

Enjoy 👌

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